• Matthew

Lamb Madras (serves 4, preparation time 30 minutes, cooking time at least 2 hour and better for mor

Ingredients for the curry paste:

- 2 tbsp vegetable oil

- 2 tbsp coriander seeds

- 2 tbsp fenugreek seeds

- 1 tbsp mustard seeds

- 1 tsp cumin seeds

- ½ tsp fennel seeds

- 1 tsp black peppercorns

- 1 cinnamon stick, broken into pieces

- 5 cloves

- 1 tbsp ground turmeric

For the lamb madras

- 4 lamb shanks

- salt and freshly ground black pepper

- 1 green birds' eye chilli

- 2 garlic cloves, peeled

- 1.5cm/¾in piece fresh root ginger, peeled

- 1 onion, peeled, thinly sliced

- 12 curry leaves

- 3 cardamom pods

- 2 bay leaves

- 400g/14oz tin chopped tomatoes

- 200ml stock

- 2 tsp tamarind juice or 1 tsp paste if you can’t get juice

Preparation method

  • For the madras curry powder, place all of the curry powder ingredients into a spice grinder (coffee grinder does just as well) and grind to a fine powder. If you don’t have a grinder, a mortar and pestle will do.

  • For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.

  • Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary.

  • Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour.

  • Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well.

  • Return the lamb shanks to the pan and cover with the chopped tomatoes, stock and tamarind. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender.

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.